Fried Jersey Royals with mojo verde and goats’ cheese

Here, the earthiness of the spuds underpins the great flavours of the coriander, smoked paprika and fresh goats’ cheese.

Serves: 4


750g Jersey Royal new potatoes, halved if large

100g pack coriander, stalks trimmed

1⁄4 tsp ground cumin

1⁄2 lemon, juice

4 garlic cloves, crushed

8 tbsp extra virgin olive oil

1⁄2 tsp sweet smoked paprika, plus extra for sprinkling

150g pack French soft goats’ cheese


1. Boil the potatoes in salted, boiling water until soft enough for a sharp knife to slide easily into the centre (about 15-18 minutes). Drain well and, once cool enough to handle, halve lengthways.

2. Keep back a few coriander leaves, then in a small food processor, blend together the rest of the coriander leaves and stalks with the cumin, lemon juice, 1⁄2 the garlic and 2 tbsp water. Gradually whizz in 5 tbsp olive oil to make a smooth sauce. Season well – you’ll need at least 1⁄4 tsp salt – and leave to stand for 
15 minutes. Taste and adjust the seasoning as necessary.

3. Heat the leftover 3 tbsp oil in a large frying pan and cook the potatoes with the remaining garlic and a good pinch of salt, turning occasionally, until golden and crunchy in places (about 8-10 minutes). Toss through the paprika for
 the final minute and pile onto a serving plate, dotting with blobs of the cheese. Drizzle over the sauce, add a pinch more paprika and scatter with the reserved coriander leaves.